Tuesday, July 9, 2013

Chipotle Chicken Burritos

Printable Recipe

Chipotle Chicken Burritos
2 Tbsp olive oil, divided
1 lb chicken, cubed
2 cloves garlic, minced
1 tsp chili powder
1 Tbsp canned chipotles in adobo, minced
1 tsp cumin
4 dashes cayenne pepper
1 can pinto beans (15 oz), rinsed and drained
1 can black beans (15 oz), rinsed and drained
1/3 cup water
2 cups cooked rice
1/4 cup fresh or bottled salsa
flour tortillas
chopped lettuce
chopped tomatoes
sour cream

Heat 1 Tbsp olive oil in a large skillet. Add chicken and season with salt and pepper to taste. Cook until chicken is cooked through. Remove chicken from skillet and set aside.

Add remaining 1 Tbsp oil to the skillet. Add garlic, chili powder, chipotle chiles, cumin, and cayenne. Cook until fragrant, about 30 seconds. Add pinto beans, black beans, and water. Bring to a simmer; reduce heat to medium low and cook for 8 minutes, mashing beans slightly.

Stir in rice, salsa, and chicken. Heat through. Serve in tortillas with lettuce, tomatoes, and sour cream.

Serves 6-8

Recipe adapted from Tasty Kitchen

Past Recipes:
One year ago: Chicken Enchilada Pizzas
Two years ago: Honey Grilled Salmon
Three years ago: Glazed Meatloaf

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